Cranberry Roasted Winter Vegetables

Ingredients

• 1 pound brussels sprouts halved quartered (, if large)
• 1.5 lb carrots halved lengthwise cut into 1-inch pieces
• 1 cup cranberries fresh frozen thawed
• 1 tablespoon rosemary leaves fresh minced
• 4 teaspoons blackstrap molasses 
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 
• 2 lb turnip peeled cut into 1-inch pieces*

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 40
2. Lightly grease 2 large jelly-roll pans; place carrots and turnips in one pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.
3. Bake both pans at 400 at the same time.
4. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften.
5. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.
6. Remove vegetables from oven, and combine in a large serving bowl.
7. Drizzle with molasses, and toss to coat.
8. *2 lb. parsnips may be substituted.